This simple Thai-inspired dish is perfect for cozying up on a chilly evening. It’s both spicy and sweet—products of the red curry paste and creamy coconut milk. I chose snow peas as the vegetable because I love their crunch and their brilliant green color against the red curry broth. Like curry powder, this red curry paste is an easy single ingredient that brings a lot of flavor to a dish. Red curry is moderately spicy and slightly sweet, getting its flavor from red chilies. Other ingredients in red curry paste include garlic, galangal (Thai ginger), coriander, cumin, black pepper, kaffir lime leaves, lemongrass and turmeric. It’s a complicated ingredient to make yourself, so I often opt for the store-bought version. Just pay attention when purchasing, as curry paste traditionally includes shrimp paste. There are vegan versions of red curry paste available though. Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman
Simple Snow Peas with Red Curry Coconut Broth [Vegan]
- 1 cup (185 g) dry jasmine rice
- 1 tablespoon (14 g) coconut oil (see Recipe Notes)
- 1 tablespoon (9 g) minced garlic (see Recipe Notes)
- 1 tablespoon (6 g) minced fresh ginger (see Recipe Notes)
- 1 (4-oz [113-g]) jar red curry paste
- 2 (14-oz [414-ml]) cans full-fat, unsweetened coconut milk
- 2 tablespoons (30 ml) tamari sauce
- 2 cups (126 g) fresh snow peas, washed with the ends trimmed
- 1/4 cup (32 g) toasted cashews, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
- Prepare the jasmine rice according to the package directions.
- Add the coconut oil to a large, deep-sided skillet. Turn the burner on to medium and heat the oil until shimmering. Add the garlic and ginger and sauté on medium-low heat until fragrant, 1 to 2 minutes.
- Stir in the red curry paste and increase the heat to medium. Briefly toast the curry paste until fragrant, 2 to 3 minutes.
- Add the coconut milk and tamari sauce. Bring to a simmer. Add the snow peas to the coconut milk broth. Cook until the peas become bright green.
- Serve immediately over the jasmine rice. Top with the cashews and lime, if desired.
Coconut oil has a wonderful flavor and a low smoke point. An oil’s smoke point is the temperature at which the oil starts to break down. This occurs at 350°F (175°C) for coconut oil. When cooking with it, be sure to monitor the heat of the pan to prevent the oil from smoking. Two large cloves of garlic are about equal to 1 tablespoon (9 g) of minced garlic. A thumb-sized piece of fresh ginger is about equal to 1 tablespoon (6 g) of minced ginger.
- Coconut Curry